Shrimp and Vegetables in Cream Sauce
Cook shrimp in salted water over medium heat for about 10 minutes and drain.
Rinse vegetables and drain. Peel lower third of asparagus and cut into pieces about 5 cm (approximately 2 inches) long. Cut small florets from cauliflower. Halve kohlrabi and slice thinly.
Peel carrots and cut lengthwise into quarters and cut into pieces about 3 cm (approximately 1 inch) long.
In a pan, heat 50 g (approximately 2 ounces) butter, wine, asparagus, cauliflower and kohlrabi and cook for about 15 minutes until vegetable are al dente, Season with salt, pepper and a pinch of sugar, to taste.
Cook carrots and peas in boiling water and reduce heat and simmer for about 8 minutes. Add carrots and peas to other vegetables. Add butter and cook until slightly bubbly and sprinkle flour and cook briefly and whisk in vegetable broth and let cook until creamy. Stir in crème fraiche and vegetable mixture and season with salt, pepper and nutmeg and add shrimp. Serve immediately on warmed plates.